
Baked Lemony Salmon Steak7 March 2011
Growing up in the Philippines for the first 18 years of my life, I’ve grown to love fish, even more so now that I am older. I also try to eat fish at least 2-3 times per week. It's not only easy to cook (normally minutes) and it’s very healthy too. And the best part, I love going to the Korean Seomun Fish and Seafood Market almost every weekend since I moved here in Dague. Not only do I enjoy seeing all the different types of fish and seafood, my mind also goes raising in coming up with some recipe ideas. Almost 90% of my fish recipes are grilled, baked, or blacken in an iron skillet. I just think that it is healthier than fried, and the cleanup is so much easier.
So last night, I made my Baked Lemony Salmon Steak. It only took 15 minutes to prepare and 15 minutes to cook the salmon steak. And the best part, salmon steak was moist and perfect. You don’t want to keep the salmon steak in the oven too long because it will dry up and the flesh will get tougher. I don’t know about you, but I love it when the fish is cooked lightly and the flesh is soft and totally moist.
I first marinated the salmon steak for an hour using the spices listed below. I love fresh herbs and spices, but for this particular dish, I used dried spices and combined them to make a rub-like mixture and then poured a little of extra virgin olive oil and covered the dish with a plastic wrap to seal in all the good spices with the salmon steak. Then I preheated the oven, set the temperature to 425 degrees Fahrenheit, 15 minutes prior to taking the marinated salmon steak out. When I finally unsealed the cover, all I could smell was the good refreshing scent that was infused completely on the salmon steak. My mouth started watering. HaHaHa... Then I put the salmon steak on the center of a lined and uncovered baking dish (I always use aluminum foil to line my baking dish, and once your salmon steak is done, easy clean up).
Ingredients for Marinate:
1/4 tsp coarse salt (I used Kosher salt of course in all of my cooking)
2 tsp dried lemon powder or juice of 1 lemon
1 tsp ground black pepper
1/4 tsp paprika
2 tsp dried thyme leaves
2 tsp dried oregano
2 tsp ground rosemary
1/4 tsp cayenne pepper (this is optional, I like a little heat)
1 tsp light brown sugar (it gives the salmon a little crust on the outside)
1/4 cup of good extra virgin olive oil
To make it even better, I chose to serve my Baked Lemony Salmon Steak with brown rice and blanched asparagus. (I like the crunchiness of the asparagus and the brown rice goes very well with the salmon steak.)
Of course, it was a very lovely dinner! ….Burp Burp….
I hope you enjoy this recipe as much as I did. I will definitely make this again.
Bon Appétit!
I first marinated the salmon steak for an hour using the spices listed below. I love fresh herbs and spices, but for this particular dish, I used dried spices and combined them to make a rub-like mixture and then poured a little of extra virgin olive oil and covered the dish with a plastic wrap to seal in all the good spices with the salmon steak. Then I preheated the oven, set the temperature to 425 degrees Fahrenheit, 15 minutes prior to taking the marinated salmon steak out. When I finally unsealed the cover, all I could smell was the good refreshing scent that was infused completely on the salmon steak. My mouth started watering. HaHaHa... Then I put the salmon steak on the center of a lined and uncovered baking dish (I always use aluminum foil to line my baking dish, and once your salmon steak is done, easy clean up).
Ingredients for Marinate:
1/4 tsp coarse salt (I used Kosher salt of course in all of my cooking)
2 tsp dried lemon powder or juice of 1 lemon
1 tsp ground black pepper
1/4 tsp paprika
2 tsp dried thyme leaves
2 tsp dried oregano
2 tsp ground rosemary
1/4 tsp cayenne pepper (this is optional, I like a little heat)
1 tsp light brown sugar (it gives the salmon a little crust on the outside)
1/4 cup of good extra virgin olive oil
To make it even better, I chose to serve my Baked Lemony Salmon Steak with brown rice and blanched asparagus. (I like the crunchiness of the asparagus and the brown rice goes very well with the salmon steak.)
Of course, it was a very lovely dinner! ….Burp Burp….
I hope you enjoy this recipe as much as I did. I will definitely make this again.
Bon Appétit!